Traditional Caesar salad gets a nutrition and flavor boost with the addition of crisp asparagus and dark, leafy baby kale in this healthy recipe. Use arugula or mixed greens for the salad if baby kale isn't at your market. Source: EatingWell Magazine, March/April 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine oil, egg yolk, lemon juice, garlic, anchovy to taste, salt and ground pepper in a food processor (preferably a mini food processor). Process until creamy. Add cheese and pulse to combine.

  • Toss asparagus and kale in a large bowl. Add the dressing and toss to coat. Season with a generous grinding of pepper.


When a recipe calls for raw eggs, you can minimize the risk of food-borne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.

Nutrition Facts

206 calories; 17.2 g total fat; 3.2 g saturated fat; 51 mg cholesterol; 288 mg sodium. 438 mg potassium; 9.2 g carbohydrates; 3.5 g fiber; 2 g sugar; 6.3 g protein; 4713 IU vitamin a iu; 54 mg vitamin c; 215 mcg folate; 129 mg calcium; 2 mg iron; 34 mg magnesium;